Gluten-Free Swiss Yogurt Oatmeal
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Gluten-Free Swiss Yogurt Oatmeal

Gluten-Free Swiss Yogurt Oatmeal

Traditional Swiss oatmeal, with its rolled oats and dried fruit, gets a creamy make-over with Yoplait® yogurt, fresh apples and more in a gluten-free, foodservice breakfast.

Servings: 21 servings (1 serving = 1 - #10 scoop)
INGREDIENT
WEIGHT
MEASURE
Yoplait® Nonfat Plain Bulk Size Yogurt (43800)
2 lb
1 tub
Apple juice
1 lb 1.50 oz
2 cups
Brown sugar, packed
3.75 oz
1/2 cup
Cinnamon, ground
2 tsp
Apples, fresh, grated
2 lb
4 1/2 cups
Gluten-free old fashioned oats, dry
11.50 oz
4 cups
Dried apricots, grated
5 oz
1 cup
  1. Add yogurt, apple juice, brown sugar and cinnamon together in a large mixing bowl; mix until well blended.
  2. Fold grated apples into yogurt mixture; add oatmeal and apricots then mix well.
  3. Refrigerate several hours or overnight; serve chilled.

  • Serve with fresh berries and an additional dollop of yogurt if desired. Note nutrition information will change.
  • Cooking Gluten Free? Always read label to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • CCP: Keep Yoplait yogurt refrigerated <40°F until needed. CCP: Refrigerate unused Swiss Yogurt Oatmeal <40°F. CCP: Discard any unused Swiss Yogurt Oatmeal after 2 days.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 - #10 scoop
Calories
160
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
35mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
13%
Sugars
18g
Protein
4g
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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